{"id":2194,"date":"2020-10-05T01:25:25","date_gmt":"2020-10-05T01:25:25","guid":{"rendered":"https:\/\/salonculinaire.com\/archer\/?page_id=2194"},"modified":"2021-04-16T01:31:48","modified_gmt":"2021-04-16T01:31:48","slug":"technicalchef-com","status":"publish","type":"page","link":"https:\/\/salonculinaire.com\/?page_id=2194","title":{"rendered":"Chef Associations"},"content":{"rendered":"\n\n\n\n\n
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<\/td>\n\u00a0TechnicalChef Registration Board<\/strong><\/span><\/a><\/span><\/p>\n

WHAT IS A CHARTERED PROFESSIONAL \u201cTCHEF\u201d?<\/strong><\/span><\/p>\n

The common public belief is that anyone who cooks food as a job is a chef. However, a genuine professional chef is much more than wearing a crisp white coat, and only prepares food. Furthermore, a modern chef may be trained, semi-skilled or untrained and more confusingly, the title Chef, Professional Chef, Certified Chef, Master Chef, Executive Chef, Chef de Cuisine, and other job descriptions have different ambiguous and subjective meanings that depend upon various perceptions, operations and establishments.<\/span><\/span><\/p>\n

The TechnicalChef logo is the Australian Commercial Cookery Industry validation that shows the holder is a commercial chef who has met the Institutes proficiency industrial standards.<\/span><\/p>\n

Primarily, a registered \u201cTechnicalChef\u201d identifies a leading professional chef in the Australian Commercial cookery who has developed, advanced competencies and integrated their skills and knowledge to include professional attitudes, responsibility and ethical behaviour.<\/span><\/p>\n

Read:<\/strong> Why do we need TechnicalChef in Australia. (Linkedin)<\/a><\/span><\/span><\/p>\n

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TechnicalChef.com\"\"<\/span><\/strong><\/span><\/a><\/p>\n

Les Toques Blanches<\/span><\/strong><\/a><\/p>\n

Australian Culinary Federation<\/span><\/strong><\/a><\/p>\n<\/td>\n

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\u00a0TechnicalChef Registration Board WHAT IS A CHARTERED PROFESSIONAL \u201cTCHEF\u201d? The common public belief is that anyone who cooks food as a job is a chef. However, a genuine professional chef is much more than wearing a crisp white coat, and only prepares food. Furthermore, a modern chef may be trained, semi-skilled or untrained and more […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-2194","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2194"}],"version-history":[{"count":16,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2194\/revisions"}],"predecessor-version":[{"id":3695,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2194\/revisions\/3695"}],"wp:attachment":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}